This recipe is taken from the book A Vegan Taste of Central America by Linda Majzlik. I only made a slight change (she used walnuts on the top instead of cashew nuts), but either way, this is a yummy tarte. Serves 4.
Ingredients — base
- 3 oz / 75 g cornmeal
- 3oz / 75 g plain flour
- 1 tsp baking powder
- 2 oz / 50 g vegan margarine (Vitalite in my case)
- a little cold water
Ingredients — filling
- 8 oz / 225 g mixed peppers, chopped
- 6 oz / 175 g cooked mixed beans (I used a can from Morrisons)
- 6 oz / 175 g tomatoes, skinned and chopped (I used half a can of chopped tomatoes)
- 1 red onion, peeled and finely chopped
- 2 garlic cloves, crushed
- 1 small red chilli, deseeded and finely chopped
- 1 tbsp olive oil
- 1 dsp tomato purée
- ½ tsp paprika
- ½ tsp dried thyme
- black pepper
- chopped cashews (recipe originally called for walnuts)
- grated vegan ‘cheese’ (Cheezly) (optional, I didn’t use this)
- Pre-heat the oven to 180 °C / 350 °F / Gas Mark 4.
- Sieve the cornmeal, flour and baking powder into a mixing bowl and rub in the marg.
- Add a little water, just enough to bind the mixture, then knead the dough on a floured board.
- Roll out and place in a greased 8 inch / 20 cm diameter deep tin, the kind with a removable base if possible (I only had a silicone one but it worked). Prick the base with a fork all over, the blind bake (with grease-proof paper/foil and dry raw beans/lentils/rice) for 10 minutes.
- Use a large pan to heat the oil then fry the onions, peppers, chilli and garlic for 5 minutes, stirring frequently. Add the tomatoes, beans, tomato purée and spices; simmer for 5 minutes and stir frequently.
- Spoon the mixture into the pastry base and bake for a further 25 minutes.
- Carefully remove the flan from the tin and sprinkle on the chopped nuts and grated ‘cheese’ if you have it. Serve with salad and sliced steamed potatoes or similar.